Geeta

• Promoted within one year and managed bakery section, collaborating with executive and sous chef to maintain effective kitchen operations and streamline administrative tasks.
• Improved menu variety by introducing innovative dishes.
• Trained apprentices effectively, fast-tracking their career progression.
• Conducted regular equipment checks to ensure compliance with safety regulations.

Perfected traditional cooking methods including baking, grilling and braising.

Managed pastry and bakery section, preparing all items pre-service, maintaining inventory, ordering supplies, and training junior cooks and commis chefs.

Demonstrated versatility by preparing both hot and cold meals.

Responded swiftly to high-pressure situations by maintaining focus and efficiency.

• A demi chef assists senior kitchen staff,manages a specific station,prepares food to exact recipes,and helps train junior cooks,ensuring smooth daily service and strict hygiene compliance
• Streamlined food preparation processes, reducing service times and enhancing customer satisfaction.
• Oversaw operations at designated kitchen stations, optimising workflow and maintaining high standards.
• Enhanced hygiene standards with strict adherence to health and safety regulations.

• Assisted in preparing banquets and events, leading to successful large-scale services.
• Contributed to cost control measures by reducing food waste levels.
• Trained junior staff members to improve overall team performance.
• Engaged with chefs from various countries to gain insights into international culinary practices and brand standards, enhancing knowledge and skills for diverse culinary environments.

• Managed pastry and bakery section, ensuring compliance with hygiene standards to maintain quality and safety.
• Executed daily operational tasks with precision in a fast-paced environment.
• Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
• Completed assigned tasks on time while managing multiple priorities.

• Developed skills in food preparation and cooking, ensured kitchen inventory was fully stocked, and adhered to safety and cleanliness standards.
• Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
• Successfully delivered on tasks within tight deadlines.
• Carried out day-to-day duties accurately and efficiently.

• Improved team's knowledge by conducting regular training sessions.
• Promoted a culture of continuous learning by organising frequent educational seminars.
• Assessed employees' progress for better skill development.
• Executed assigned tasks while adhering to legal instructions and directives, ensuring compliance and operational integrity.

• Led functional and vocational training courses to upskill participants.
• Advised students on career paths relevant to their vocational training, helping to guide future decisions.
• Attended vocational training courses regularly keeping up-to-date with latest industry developments.
• Gained industry knowledge by preparing ingredients and cooking in a professional kitchen.